Spicy Veggie Hash

Spicy Veggie HashHash It Out
When I was in elementary school, I learned that the month of March was all about shamrocks and leprechauns. As an adult, I know that there are a number of other things to associate with the month—like Daylight Saving Time, the first day of spring, International Women’s Day, and, of course, spring training.

Old habits die hard. So, of course when the calendar flips to March things like potatoes and corned beef pop in my head. I have to admit I have only learned to like corned beef as an adult. Growing up I wouldn’t touch it. Now I love it. but, I am not a fan of corned beef for breakfast.

Any diner worth it’s salt will have corned beef hash on the menu either as a regular item or as a weekend special. Personally, I can’t do it. That’s too much meat for me in the morning but I like the idea of it. The idea of corned beef hash is comfort food at its finest. I just can’t handle the reality.

When I found this recipe for Spicy Veggie Hash I was thrilled. It has all of the elements of a traditional diner hash without the cardiologist on standby after-effects. And, it has chilies. In my book, you can never go wrong adding chilies to anything…

Spicy Veggie Hash
Yields 4 to 6 servings
Adapted from The Breakfast Bible by Kate McMillan

2 Tablespoons olive oil
1-1/2 pounds sweet potatoes, peeled and cubed
1-1/2 pounds Yukon gold potatoes, peeled and cubed
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño chile, seeded and minced
8-12 poached, fried or scrambled eggs
1 cup fresh or thawed frozen corn
1-1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
Salt and pepper to taste
Lime wedges for serving
Fresh tortillas, optional

Preheat the oven to 400º F. Line a large, rimmed baking sheet with foil. Assemble all of your prepped vegetables.

Roast the potatoes
Combine both the potatoes and sweet potatoes in a bowl and toss them with 1 tablespoon of the olive oil to coat. Spread the potatoes in a single layer on the baking sheet. Put the baking sheet in the oven and roast for 30 minutes. Use a spatula to turn the potatoes and continue to roast for another 15 minutes until slightly browned and tender. Keep the potatoes warm in the oven.

Make the veggies
Place a large frying pan over medium heat and add one tablespoon of the olive oil. Add the onion, bell pepper, and jalapeño to the pan. Cook, stirring occasionally, until the vegetables are tender (about 10 minutes).

Make the eggs
While the vegetables are cooking, prepare the eggs as desired, cooking 1 to 2 per person, and keep warm.

Stir the corn into the hash mixture to heat through (about 3 minutes). Add the cumin and cook until fragrant. Add the potatoes and cilantro and stir to combine. Season to taste with salt and pepper.

Divide the hash among individual bowls. Top each bowl with the eggs. Serve with lime wedges and tortillas if desired.

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